Fried Green Tomatoes

Ingredients
  

  • 4 large green tomatoes
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 1 cup cornmeal (or you can use breadcrumbs)
  • 1 cup buttermilk (or you can use an eggwash)
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon paprika (optional)
  • Vegetable oil for frying

Instructions
 

  • Prepare the tomatoes: Slice the green tomatoes into ¼-inch thick slices. Sprinkle both sides of the slices with salt and pepper. Let them sit for a few minutes to draw out some of the moisture.
  • Set up your coating station: Place the flour in one shallow dish. In another shallow dish, pour the buttermilk (or egg wash). In a third shallow dish, mix the cornmeal with garlic powder and paprika, if using.
  • Coat the tomatoes: Dredge each tomato slice in the flour, shaking off the excess. Dip the floured tomato slices into the buttermilk. Finally, coat the slices with the cornmeal mixture, pressing gently to ensure it sticks.
  • Fry the tomatoes: Heat about ¼ inch of vegetable oil in a large skillet over medium heat. Once the oil is hot(around 350° or when a small piece of bread dropped in sizzles), add the coated tomato slices. Fry the tomatoes in batches, being careful not to overcrowd the skillet. Cook each slice for about 2 or 3 minutes per side, or until golden brown and crispy.
  • Drain and serve: Remove the fried green tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.
  • Serve hot, with a dipping sauce like ranch, remoulade, bacon jam, or a simple aioli.